Wheat is one of the oldest domesticated grains, along with barley, millet, and rice. It is now the most widely cultivated cereal around the globe, exceeding even rice. Domestic cultivation of wheat has been documented at least since 9000 BC. The popularity of wheat has to do with its high content of gluten—a protein—which helps bread rise and is responsible for its elastic texture. Throughout history, wheat was highly cherished and used by the rich, while the poor subsisted on lowlier grains such as barley and millet. According to the Oxford Companion to Food, the name wheat even refers to the valued “whiteness” of its flour. In the New World, wheat was first grown in 1529 by Spanish explorers in Mexico, with the American Midwest and Canada eventually becoming major growing regions.
While some ancient wheat varieties survive, two kinds of wheat are most commonly cultivated today. Durum wheat is a very hard grain that is best suited for making pasta (for which it has probably been used as far back as the first century BC). When durum kernels are ground, they splinter into fragments that are called semolina— which are also the basis for making couscous. The other main wheat is “hard” bread wheat. Here the hardness refers to the protein content— read wheat has a large proportion of glutenin, the main protein forming the gluten that gives nice elasticity to wheat bread. Wheat is also distinguished by color (red and white) and by the growing season (winter and spring).
In cooking and baking, you might also encounter “soft” wheat, which has a lower protein content and is typically milled into cake flour. Ancient wheat varieties such as farro, spelt, and Kamut have seen a comeback in recent years and have found new appreciation with food lovers. Some people who are sensitive to wheat can tolerate these ancient grains and products made from them.
This tip was published in 'Ancient Grains for Moden Meals "Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More" by MARIA SPECK'
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